Filet de porc à la mijoteuse

Ingrédients

• 2 boneless pork tenderloins (about 3.5 lbs total)
• 1 1/4 cups cranberry sauce (homemade or canned)
• 2 cloves garlic (minced)
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/4 cup fresh orange juice
• Zest of one orange
• 1 tsp onion powder
• 1/2 tsp Kosher salt (or to taste)
• 1/2 tsp fresh ground black pepper (or to taste)
• 1/4 tsp dried rosemary (crushed)
• Fresh parsley (chopped, for serving (optional))

Préparation

1. 1

   Trim any fat and silver skin from the tenderloins.

2. 2

   Spray a 6 – 7 quart slow cooker with cooking spray and place the pork tenderloins in the pot; set it aside for a moment.

3. 3

   In a medium bowl, combine the cranberry sauce, garlic, Worcestershire sauce, brown sugar, orange juice, orange zest, Dijon mustard, onion powder, Kosher salt, fresh ground pepper, and rosemary. Stir to combine.

4. 4

   Pour the mixture over the pork tenderloin.

5. 5

   Place the lid on the slow cooker and cook on LOW for about 2 – 3 hours. If desired, you can baste the pork as it cooks. If you do open the lid many times, it will take longer to reheat and cook.

6. 6

   Cook the pork to an internal temperature of 145 degrees F, as measured with an instant-read thermometer.

7. 7

   Remove the pork from the slow cooker and cover with foil. Allow it to rest for 10 – 15 minutes before slicing.

8. 8

   Slice the pork and serve with the cranberry sauce, and garnish with chopped parsley if desired.